Ingredients:
All Purpose Flour(Maida) - 2 cups
Rice Flour - ½ cup
Ghee - 4 tsps
Ajwain/Vama - 2 tsps
Asafetida / Hing - 1 pinches
Salt - 1 tsp
chilli powder - 3 tsps
Water - 1 cup
Oil - for deep frying
Method:
Add both the flours in a bowl. Add ghee, vama, hing, salt and mix it with water to form a dough.
Cover it with a damp cloth and leave it for 30 minutes.Dough will feel soft.
Make small lime sized balls and roll into a rope. Cut this rope into 2-3 inch pieces and press the ends together to make a ring. Make tiny little rings with the rest of the dough in the same manner as shown in the picture below.
Heat oil in a pan for deep frying. Make sure oil has reached the right temperature for deep frying. After dropping the dough in the pan it should float up on the top the oil is said to be the right temperature.
Now reduce the flame, and slowly drop in the earlier prepared rings in oil keeping the flame on medium low.
Do not fry them on high as they change the color outside but remain uncooked inside.
Fry them till a golden shade, and remove them on to an absorbent paper.
Allow to cool completely and store them in air-tight containers. Stays fresh up to 3 weeks.
Can have it as a evening snack.
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